Sweet potato 38 water tinned tomatoes 15 chickpeas 15 onion 5 fresh coriander 3 coconut oil coconut blossom extra virgin olive oil fresh garlic coriander powder tomato puree harissa preserved lemon oregano. Bombay potatoes 3 tbsp neutral vegetable oil the cooked potatoes 3-4 tbsp onion sliced about 18 inch thick 1 tsp mustard seeds 2 tsp garlic ginger paste recipe link in notes 12 tbsp tomato.
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Learn how to make a Bombay Breakfast Potatoes recipe.
Crispy bombay potatoes. By boiling our potatoes in Indian spices before we fry them we can easily turn your basic old home fri. After cooking for 15 minutes remove the potatoes from the oven. Add the onions salt and the remaining spice mix and turn gently again to mix the onions through the potatoes.
Bring to a boil and cook until just fork-tender 10 minutes. Place the tray back in the oven and cook for approximately 20 minutes take the tray out and turn the potatoes then place back in the oven for around another 20 minutes or until nice and crispy. Peel and chop up your potatoes and pop them into a large pan.
Anyone who grew up in Bombay India will tell you that these quick spice tossed crispy cooked potatoes were Indias answer to the British Rajs Fish and Chips minus the Fish of course. Pour over cold water enough to cover and heavily season with salt and the turmeric. Place the coriander and cumin seeds into a pestle and mortar and pound to a powder.
If your potatoes already feel soft and cooked through at this stage mine did then continue to saute until they are lovely and crispy all over. To get an even crispier yet still fluffy texture to the potatoes follow the first steps of preparation as above. Turn gently to coat in oil and spices and saute until they turn a little bit crispy.
Add the spices and salt and stir to combine then add potatoes.
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